Food
Carrot and Apricot Bread
By Yankee Magazine|Jul 31 2007|
A tasty, moist bread that will keep well for several weeks if refrigerated.
Yield
Makes 2 loaves.
Ingredients
1-1/2 cups dried apricots
1/2 cup water
1-1/2 cups grated carrots
1/2 cup chopped nuts
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 cups sugar
1 teaspoon salt
4 eggs
1-1/2 cups cooking oil
1 teaspoon vanilla
Instructions
Preheat oven to 325 degrees. Grease 2 loaf pans or 1 tube pan. In saucepan soak apricots in water for about 15 minutes, then cook slowly until water is nearly evaporated. Cut up or grind apricots. Add carrots and nuts. Sift dry ingredients into large bowl. Beat eggs well and add oil and vanilla. Combine all mixtures. Pour into greased loaf pans or tube pan. Bake 1 to 1-1/4 hours.
